Tres Leches Cake

This recipe is from the Food Network by Emeril.  If you want to make the most unbelievable cake EVER…this is the one!! 
Cake:

6 large eggs, separated
2 cups granulated sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup whole milk (skim ok)
1 teaspoon vanilla extract 

Cream topping: 1 14-ounce can evaporated milk
1 14-ounce can sweetened condensed milk
1 cup heavy cream  (or half & half)


Icing: Whipping cream w/ fresh fruit 
To make the cake: Preheat the oven to 350 degrees F. Lightly grease and flour a 9 by 13-inch baking dish and set aside. In the bowl of a mixer, beat the egg whites on low speed until soft peaks form. Add the sugar gradually with the mixer running and peak to stiff peaks. Add the egg yolks 1 at a time, beating well after the addition of each. Sift together the flour and baking powder and add to the egg mixture, alternating with the milk. (Do this quickly so the batter does not lose volume.) Add the vanilla. Bake until golden, 25 minutes.

To make the cream topping: In a blender, combine the evaporated milk, condensed milk, and heavy cream and blend on high speed. Remove the cake from the oven and while still warm; poke holes throughout the cake ¾ way to the bottom then pour the cream mixture over it. Let sit and cool to room temperature. Cover and refrigerate until well chilled, at least 4 hours or overnight.  Frost with whipped topping or whipping cream.
To assemble: Remove the cake from the refrigerator and spread the icing evenly across the top. Arrange the mango and papaya slices or other fresh fruit over the top and serve.